Green Leaf's cuisine craftsmen chop, slice, and stir-fry traditional Chinese and Thai dishes. Diners whet their palates with a pair of crunchy egg rolls before selecting dishes from Green Leaf's menu of 21 chef's specialty entrees to fill out their meal. Morsels of crispy chicken breast march lockstep across a plate of General Tso's chicken, coated in shining hot-sauce armor ($12.95). Sizzling shredded beef nestles next to hot pepper in a warm bed of spinach ($13.95), and Twinkie and Pinkie, a combo of shrimp and scallops ($15.95), fight villainous hunger like a seafood substitute for Batman and Robin. Green Leaf's prompt and friendly staff will also accommodate vegetarian requests.
The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
The chefs at Asian Bowl create a wide selection of Asian fusion dishes, ranging from Hong Kong-style sweet and sour chicken to lo mein and gluten-free beef with broccoli. Vegetarian versions of almost every dish finally share the complex flavors of mongolian beef and pineapple chicken with diners used to just greens and carrots shaped like steak.
Now celebrating its 40th anniversary, Tung Shing House chops through a kaleidoscopic spread of artfully arranged Chinese lunch and dinner fare in a spacious, elegant environment. Fork-herd a culinary barnyard of specials such as sesame chicken ($9.95) and beef with black pepper sauce ($13.95) toward open mouth stables or use the braised-beef short ribs as savory boomerangs for passing notes between tables ($18.95). The peking duck is one of the chef's specialties and a perfect meal to share or use to distract a predator chomping at your heels ($32.95). Shark-fin soup (market price) promotes tableside gill growth, while an eclectic Japanese menu peppers sepia tongues with a Technicolor tapestry of tightly furled sushi.
A small Chinese restaurant in Flushing seems an unlikely place to find what the New York Times Diner's Journal calls "the best soup dumplings in New York City, if not the world, and that includes China." Yet, the constant line of eager guests awaiting seats at Nan Shian Dumpling House serve as perfect evidence of the eatery's prowess. Sinking teeth into the dumplings provides further proof: the dainty buns conceal treasures of flaky crab meat, succulent pork, and savory broth. The signature dish can be garnished with such sides as beef-stuffed scallion pancakes or flaky turnip pastries as diners feast elbow-to-elbow with other parties at communal tables.
Chefs at Jardin De China expertly blend the culinary traditions of China with those of Latin America to create the restaurant’s signature Latin-Chinese fusion cuisine. They prepare ropa vieja, fried pork chops, and other Latin specialties and then add an Eastern twist by serving them alongside fried rice and egg rolls. The menu also holds a number of unadulterated Chinese classics including General Tso’s chicken and beef with broccoli. Those dining in are encouraged to check out the hanging display case in the dining room; it showcases paper money from China, several Spanish-speaking countries, and the moon.